Tips for Salmon, Sushi, and Fish

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

Tip

How to Store Sushi

Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.

Tip

How to Freeze Sushi

You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.

Tip

How to Pick Sushi

Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

Ingredients (8)

1 avocado, pitted, peeled, and sliced thinly

1 tablespoon seasoned rice vinegar or lemon juice

4 sheets nori

About 3 cups cooked and cooled Sushi Rice (recipe link in intro)

8 ounces sashimi-grade salmon, cut into ½-inch strips

Pickled ginger

Wasabi

Soy sauce

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

Read More

1 of 9

Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

Read More

2 of 9

Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

Read More

3 of 9

Next: How to Store Sushi

Tip

How to Store Sushi

Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.

Read More

4 of 9

Next: How to Freeze Sushi

Tip

How to Freeze Sushi

You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.

Read More

5 of 9

Next: How to Pick Sushi

Tip

How to Pick Sushi

Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.

Read More

6 of 9

Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

Read More

7 of 9

Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

Read More

8 of 9

Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

Read More

9 of 9

Next: How to Pick Salmon

Salmon and avocado are a classic pairing, and serving them together in a sushi roll is always popular. If this is your first time attempting to roll your own maki, remember the golden rule: Don’t overfill with ingredients. It’s tempting to load it up with the good stuff, but the rolls will be more difficult to seal, and they’ll burst when you go to cut them. Remember to make a batch of Sushi Rice before you begin..

Instructions

1Sprinkle the avocado with vinegar to prevent browning while you work.

2Place a bamboo sushi mat on a flat work surface with the slats running horizontally. Lay a piece of plastic wrap over the bamboo mat. Place a sheet of nori on the plastic wrap, shiny side down.

3With wet hands, spread about 3/4 cup of the rice over the surface of the nori, leaving about a 1/2-inch uncovered on the furthest edge. Press and spread the rice down firmly but gently, wetting your hands again if needed to prevent sticking.

4Set the salmon pieces end-to-end across the center of the rice. Top the salmon with a few slices of avocado (it’s okay if they overlap a bit). Begin rolling the edge of the bamboo closest to you over the salmon line, using the mat to press down on the sushi roll firmly but gently. When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so it’s sealed. The nori should stick to itself when the roll is complete.

5Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work on the remaining rolls. Repeat until all of the rice has been used.

6Cut each roll in half, and then half again, and then half again, so each roll is cut into 8 even pieces. Serve with pickled ginger, wasabi, and soy sauce.

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